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Food Adventure # 35 - Roast Arabica Gelee


Products: Hand Blenders, Food Adventure, Coffee Makers, Hand Mixers


  • 90 Gm Dark-roast coffee
  • 500 Ml Boiling Hot Water
  • 15 Gm Granulated Sugar
  • 3 sheets Gelatine Sheet 
  • 2 Pods Vanilla
  • 20 Gm Dark Brown Sugar 
  • 200 Gm Heavy Cream
  • 5 Gm Cinnamon powder


  •  Brew ground coffee in a filter-style coffeemaker or a sieve lined with a paper filter using 400 ml boiling-hot water. 
  • Bring granulated sugar and remaining hot water to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat.
  • Add soaked gelatin sheets in cold water.
  • Stir together hot coffee, sugar syrup, and vanilla in a steel bowl, then add gelatin sheets bring to boil, stirring until dissolved.
  • Chill, covered, until softly set, at least 8 hours. 
  • Sieve brown sugar into a bowl, add cream and cinnamon powder and beat with an electric mixer or a whisk until it just holds soft peaks. 
  • Divide gelée into 4 cups and top with dollop of whipped cream.